Total Time
Prep 1 hr
Cook 0 mins

My kids insist I make this every Thanksgiving, Christmas, Easter and their birthdays! A big hit for many years.

Ingredients Nutrition


  1. Pick through cranberries discarding soft ones and stems, rinse and drain well.
  2. In a food processor, mince cranberries. (It'll take hours if you try to mince cranberries by hand!).
  3. Add sugar and chopped nuts to the cranberries and let sit at room temperature for an hour or so until sugar dissolves.
  4. Pour pineapple into cheesecloth and squeeze to drain liquid.
  5. Add to cranberry mixture.
  6. Once sugar is dissolved, add marshmallows and Cool Whip and mix well.
  7. Refrigerate until serving.
Most Helpful

I made this the other night for a large dinner party I gave and it was gone in nothing flat! And most of the people who gobbled it down, said they didn't even like cranberries! Definitely a great hit, and we'll have this again and again. Thanks Kelley!

Bernadette January 22, 2002

Wonderful recipe and very nostalgic of a recipe I had growing up on the eastern shore. A food processor helps in preparation...chopping by hand not only doesn't make sense but you won't achieve the desired texture. It's a very unique recipe and a welcomed change of pace from the usual cranberry recipes.

Gourmet2451 August 09, 2006

I actually combined this recipe with #14384. I needed a cranberry salad that would appeal to young people for my son's Boy Scout Troop "Thanksgiving feast". And I wanted to make a quantity so I needed to double it. The other recipe has double the amount of sugar, called for black walnuts and used real whip cream. I couldn't imagine using the 4 cups of sugar that was called for. The use of Cool Whip here didn't really harm the end product. I came home with very little of this salad considering I doubled the recipe. This recipe has the Troop 214 Stamp of Approval. I actually used 3 cups of sugar for my doubled batch and only one carton of Cool Whip and a full package of mini-marshmallows for the double batch. I am someone who likes to taste some tartness with my cranberries, that edge was pretty much gone :-) so if/when I re-make this, I will probably stick with the 1 cup of sugar recommended here. This will appeal to a wide range of tastes at a family holiday gathering and it is very pretty.

MollyJ November 20, 2005